324 THE PEARS OF NEW YORK 



An ancient French pear of unknown origin. Writing of it in 1586 Jacques Dalechamp 

 thought it identical with the pear Nard, of the Greeks. This, however, has not b E 

 substantiated; but the pear was in early times spread generally through France under 

 a variety of local names. One Jehan de Meung, a poet born near Orleans in 1280, wrote 

 of it, as also did Gilles Menage in 1694 who said it was " a kind of pears so called 

 because of their hardness, their whiteness and their taste of rose." It is probable that it 

 takes its name Caillcau, Calliot, Caillou, Caillorosar, Caillot, from the caillou, a pebble, 

 because of the grit with which it is filled. Fruit medium, globular-oblate, yellowish, with 

 stains of fawn-russet, washed with tender rose on the side of the sun and streaked with the 

 same color around the stem; flesh white, scented, a little coarse, semi-melting, always gritty 

 around the core; juice sufficient, sugary, acid, musky; second; Sept. 

 Calbasbirn. 1. Christ Handb. 497. 1817. 



Grane Flasdtenbirne. 2. Dochnahl Fiilir. Obstktuide 2:140. 1856. 



Originated in Holland in 1758. Fruit large, gourd-shaped, irregular, bossed, yellow, 

 with grayish-russet, becoming golden and washed with red; flesh yellowish-white, soft, 

 granular, somewhat woody, musky, sweet; good; Nov. and Dec. 

 Calebasse. 1. Leroy Diet. Pom. 1:512, fig. 1867. 2. Downing Fr. Trees Am. 712. 1869. 



Termed by Downing " a very grotesque looking Belgian fruit." Leroy considered it 

 to have been raised in Brabant, Holland, early in the eighteenth century by Herman 

 Knoop, a Dutch horticulturist. Fruit medium, long gourd-shaped, crooked and undulating 

 in outline; skin rough, dull yellow, witli thin, gray russet on the shaded side becoming 

 cinnamon- and orange-russet next the sun; flesh yellowish- white, semi-fine, semi-melting, 

 crisp, juicy and sweet; second; Sept. and Oct. 

 Calebasse d'Anvers. 1. Guide Prat. 103. 1895. 



Sent out by M. Daras de Naghin of Antwerp, Bel., and recommended in 1895 by 

 Simon-Louis Brothers, Metz, Lorraine, as combining all the qualities requisite to render 

 it a fruit suitable for commerce. Fruit large, long, more or less contracted at its center, 

 canary-yellow, dotted with brown specks and stained with fawn at the summit; flesh 

 rather fine, free from granulations, juicy, sugary and savory; good; Oct. and Nov. 

 Calebasse de Bavay. 1. Mas he Verger 1:35, fig. 24. 1866-73. 2 « Leroy Diet. Pom. 

 1:514, fig. 1867. 



Raised from seed at Mechlin, Bel., and distributed in 1849 by M. Tuerlinckx. Fruit 

 rather large, long-pyriform, contracted at summit, concave on one side, the lower end 

 being bent; color yellowish-green; flesh white, very fine; juice abundant, sweet, acid, having 

 a delicate perfume; first; Nov. and Dec. 

 Calebasse Boisbunel. 1. Mass. Hort. Soc. Rpt. 41. 1S71. 2. Guide Prat. 65. 1895. 



Obtained by M. Boisbunel of Rouen, France. Fruit large, like Calebasse in form, 

 greenish-yellow, washed with red; flesh fine, yellowish-white, melting, very sweet; first 

 quality; Feb. and Mar. 



Calebasse Bosc. 1. Leroy Diet. Pom. 1:515, fig. 1867. 2. Hogg Fruit Alan. $40. 1884. 

 3. Bunyard Handb. Hardy Fr. 162. 1920. 

 A chance seedling found in 1819 by Van Mons in the garden of M. Swates at Linkebeeke 

 near Brussels, Bel. Fruit medium to large, long-conical; skin rough to the touch and 



